Simple Pan Seared Salmon Macro Bowls

A foolproof method to make simple pan seared salmon with the skin on! Serve with kale, sweet potato and avocado for a healthy and balanced macro bowl.

It should come as no surprise that I love salmon. Pat and I eat salmon once a week – either as tacos, burgers, or just as-is. And more often than not, we just bake it with some seasoning on top.

Growing up, my mom made salmon with this lemon caper sauce that was divine. She would always cook it without the skin and inside of a tin foil packet. And because I learn all of my best cooking tips from her, I did the same.

But what cooking salmon in this way lacks is the nice crispy skin and seared outer crust that you find when eating at a nice restaurant. And isn’t that really what it’s all about?!

I’ve perfected the pan searing method and am here to tell you exactly how to do it. BONUS – it’s a whole lot easier than you think.

Here’s what you need to make this simple pan seared salmon:

And the method is very straightforward. Heat your pan over medium-high heat with the oil. Add the filets, pressing down on each to make sure the entire skin stays in contact with the pan. Cook for 6-9 minutes depending on the thickness. Carefully flip the filets over and cook for another minute or two.

That’s it! Perfectly seared salmon every single time.

I like to pair this simple pan seared salmon with steamed purple sweet potatoes, sauteed kale, and avocado for a complete meal of protein, healthy fats, and complex carbs.

The protein in this macro bowl obviously comes from the salmon. The healthy fats from the avocado and olive oil. And the complex carbs from the sweet potato. And you can’t forget your greens! Sauteed kale has quickly become my favorite way to get extra dark greens into my diet each day.

Purple sweet potatoes are so gorgeous; they compliment the pink salmon really well. And crispy skinned salmon is the BEST! 🙂 We haven’t had it in a while, but it looks A-M-A-Z-I-N-G. Where do you usually get your salmon?